Colour and textural attributes of sucuk during ripening.

Colour and textural attributes of sucuk during ripening.

Item
http://www.wikidata.org/entity/Q39290724
The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated StorageVolatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periodsEffect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage.The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk.Optimization of compositional and structural properties in probiotic sausage production.Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage.Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast
P2860

Colour and textural attributes of sucuk during ripening.

Item
http://www.wikidata.org/entity/Q39290724
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
2006年论文
@zh
2006年论文
@zh-cn
name
Colour and textural attributes of sucuk during ripening.
@en
Colour and textural attributes of sucuk during ripening.
@nl
type
label
Colour and textural attributes of sucuk during ripening.
@en
Colour and textural attributes of sucuk during ripening.
@nl
prefLabel
Colour and textural attributes of sucuk during ripening.
@en
Colour and textural attributes of sucuk during ripening.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Colour and textural attributes of sucuk during ripening.
@en
P2093
P304
P31
P356
10.1016/J.MEATSCI.2006.01.001
P433
P478
P577
P698